Pin Recipe The first time I served these at a dinner party, my friend Sarah took one bite and said, wait, what is IN this butter She couldn't place the vodka but kept reaching for another. Now they're the thing people actually remember.
I stumbled on this combination during cocktail hour experimentation. The alcohol evaporates leaving behind this bright almost floral quality that makes regular garlic bread feel incomplete. My sister now demands them every time she visits.
Ingredients
- Fresh baguette: Dayold works surprisingly well here giving you that perfect crunch without turning rock hard
- Olive oil: Brush both sides generously because dry crostini is a crime nobody should commit
- Unsalted butter: Softened completely so it whips into that cloudlike consistency that spreads without tearing the bread
- Vodka: The secret weapon that somehow makes butter taste brighter and more sophisticated
- Fine sea salt: Dissolves better than table salt into the butter mixture
- Lemon zest: Adds a fragrant citrus pop that balances the richness perfectly
- Fresh chives: Optional but worth it for those tiny oniony bursts and the gorgeous green flecks
- Freshly ground black pepper: Finish with a generous grind right before serving
Instructions
- Get your oven ready:
- Preheat to 400°F and grab your baking sheet no parchment needed but line it if you want easier cleanup
- Prep the bread:
- Slice your baguette into twelve even pieces about half an inch thick using a gentle sawing motion
- Brush with oil:
- Coat both sides of each slice lightly and arrange them in a single layer without overlapping
- Bake until golden:
- Cook for six to eight minutes flipping halfway until they are crisp and golden brown then let them cool slightly
- Make the magic butter:
- Whisk softened butter with vodka salt lemon zest and chives until completely smooth and creamy
- Assemble and serve:
- Spread a thick layer of butter on each crostini finish with black pepper and get them to the table while still slightly warm
Pin Recipe 
Pin Recipe Last New Year's Eve I made triple batches because they disappeared faster than I could plate them. Watching people crowd around the tray debating whether to have one more or show restraint became its own party moment.
Serving Suggestions
These work beautifully as passed appetizers but also hold their own on a cheese board. I like to arrange them on a wooden board with extra lemon zest scattered around for that effortless dinner party vibe.
Make Ahead Strategy
You can bake the crostini up to two days ahead and store them in an airtight container. The butter mixture keeps in the fridge for three days but bring it to room temperature before spreading for that silky texture.
Creative Toppings
Sometimes I top these with smoked salmon or thin radish slices for added color and texture. The vodka butter base plays nicely with so many flavors making it endlessly adaptable.
- Smoked salmon and a dill sprig takes these to brunch level
- Thinly sliced radishes add beautiful color and peppery crunch
- A few capers on top creates this perfect salty tangy finish
Pin Recipe 
Pin Recipe These crostini have this way of making ordinary moments feel like a celebration. That is exactly the kind of food I want in my life.
Recipe FAQs
- → Can I taste the vodka in the butter?
The vodka flavor is quite subtle, adding sophistication rather than an alcoholic kick. It enhances the butter's richness and complements the lemon zest beautifully. Adjust the amount to your preference.
- → How far ahead can I make these?
Bake the crostini up to a day ahead and store in an airtight container. Prepare the vodka butter mixture up to 3 days in advance and refrigerate. Bring to room temperature before spreading and serve promptly after assembling.
- → What toppings work well with these?
Smoked salmon, capers, thinly sliced radishes, or fresh dill make excellent additions. You could also add a pinch of flaky sea salt or microgreens for extra color and texture.
- → Can I make these without alcohol?
Substitute the vodka with an equal amount of lemon juice or water. The flavor profile will be slightly different but still delicious. You might want to increase the lemon zest slightly to maintain brightness.
- → What's the best way to store leftovers?
Store assembled crostini at room temperature for up to 4 hours, though they're best served immediately while the bread remains crisp. The butter mixture can be refrigerated for up to a week.
- → Can I use a different type of bread?
A fresh baguette works best for its texture and size, but you could use ciabatta or a thin artisan loaf. Adjust baking time as needed since different breads may crisp at different rates.